Fried duck Madura

ingredients:
A tail (900 g) duck, cut into pieces
2 tablespoons vinegar / lemon juice
500 ml of water
4 kaffir lime leaves
2 batangs erai, cut 4 cm from the base of the root, crushed.

Seasoning, puree:
8 cloves red onion
8 cloves nutmeg
5 cloves garlic
2 tsp toasted coriander
1 / 2 tsp pepper grains of roaster
2 cm ginger
3 cm turmeric
3 kaffir lime leaves
3 cm galangal young
1 stalk lemongrass, white part, thinly sliced
2 tsp salt

How to Make:

# Clean the duck, cut into 8 or 10 parts. Sprinkle with the vinegar / lemon juice while knead until smooth.
# Put in a container with a lid, put in refrigerator for 30 minutes. Rinse until clean water, drain.
# Stir duck with Spices that until blended. Let stand for at least 1 hour.
# Put the marinated duck in a pot, pour water, cook over medium heat until boiling. Reduce heat, and cook until tender duck meat. If you need to add hot water.
# If using presto pot, cook the duck for 30 minutes (calculated from the sizzling pan)
# Remove the duck, let cool. Set aside marinade.
# Fried duck in many oil and heat until dry.
# Remove and drain.
# Serve with sauce and Sambal.
# Sauce: cook the rest of the sauce with 2 tablespoons vegetable oil until boiling and thickened. Remove from heat.

For 6 people

Sources: Odilia Winneke - detikFood

Recipes Uta Chest (Central Sulawesi)

For culinary enthusiasts, when in Palu then in addition to Kaledo, special food soil is very famous Kaili other is Uta chest, chest uta is a type of cuisine berkuah coconut milk, in addition to using chicken meat as a main ingredient recipes uta chest can also be used for fish particular types of tuna. Lots of food typical home in the area which offers menus uta hammer chest as one kind of special dishes, this other than because of distinctiveness also because it tastes very delicious.

ingredients:

- 1 chicken, in potong2 according to taste (can also be replaced with tuna)
- Dilute 500 ml coconut milk from ½ coconut
- 200 ml thick coconut milk from ½ coconut
- 2 stalks lemongrass, crushed
- 3 tomatoes (or to taste), chopped
- Salt to taste

Spices:

- 8 cloves red onion
- 5 cloves garlic
- 25 pieces of green chili sauce (the portion who like spicy)
- 2 cm turmeric
- 2 cm ginger

How to make:
1. Marinate the chicken with salt and sear until half cooked. Remove from heat.
2. Put chicken and coconut milk diluted into the pan. Add the ground spices and lemongrass and cook until boiling.
3. ADD tomatoes and coconut milk and cook, stirring constantly so that milk is not broken. Cook until flavors mingle.

Can be presented together premises rice, or rice cake diamond.

How To Make Chicken Ketupat And opor

Ketupat

Ingredients:

3 kg of rice for the rice cake
20 medium-size diamond shells, soak in water

How to make it

    Rice for the rice cake is washed clean, drain and set aside.
    Drain the diamond cage.
    Rice rice cake put into it. If it has half the volume of diamond cage, cover, and stab with a knife tip of the lid, insert the diamond that leaves one to the last drop had been stabbed and was covered with a perfect diamond.
    Enter the 12 pieces into presto diamond (a kind of pan so), then cover pan and simmer until properly cooked for about 1 hour.
    If you use a regular saucepan, boil until the maturation of approximately 4-6 hours.

Tips:

- Use only rice to make rice cake.
- Ketupat only lasting 2-3 days, because it's cooked just a little and as needed.
- Cooking with Presto faster and save time.
- Better diamond last cooked meal just after the other widths.

Chicken opor

Ingredients:

    1 chicken, cut into 12 parts

    1 tablespoon lime juice

    3 bay leaves

    2 stalks lemon grass, take the white, crushed

    2 cm ginger, crushed

    5 lime leaves

    1 liter of coconut milk, from the second coconut

    1 tablespoon of water acidic Java

    3 tablespoons onion, for topping

    3 tablespoons oil, for sauteing

    salt to taste

Puree:

    6 pieces of red onion

    3 cloves garlic

    3 pieces of pecans, toasted

    2 tablespoons granulated sugar

    1 tsp pepper grain

    salt to taste

Complement:

Rice cake or a diamond, to taste

How to Make:

    1 tablespoon ketubar, Roasted
    Rinse the chicken, coat with lime juice and salt, stir well, set aside 30 minutes, wash and drain.
    Heat oil, saute ground spices until fragrant.
    Add chicken, bay leaves, lemon grass, ginger and lime leaves. Stir until the color changes.
    Add tamarind juice Java. Cook until chicken is cooked, remove from heat.
    Will be presented shortly, reheat the chicken, pour the coconut milk.
    Cook until boiling. Remove, sprinkle fried onions. Serve with a complement.

For 12 servings

Sources: http://www.kabarinews.com/article.cfm?articleID=32022

How to Make Rice Jinggo (BALI)

Complement:

     White rice
     dry Tempe
     chicken glutton
     Serundeng
     Sero sambal

Sero sambal

Sero Sambal Ingredients:

     5 pcs curly red chili, chopped
     10 pcs red chili pepper, chopped
     1 tsp shrimp paste
     ½ tsp salt
     ½ tsp sugar
     4 tablespoons cooking oil

How to Make:


     Saute peppers and shrimp paste until fragrant. Lift then puree.
     Heat the remaining oil, put chili and shrimp paste that is smooth, add salt and sugar, cook until done.

Serundeng

Materials Serundeng:

     An old half coconut, peeled, grated coarse
     2 cm galangal minced
     2 stalk lemon grass crushed
     2 bay leaves
     150 ml of water
     2 ½ tablespoons sugar
     2 tablespoons cooking oil

Subtle seasoning:

     1 tbsp coriander
     8 pcs shallots
     3 cloves garlic
     2 btr hazelnut
     1 / 2 tsp tamarind
     4 tablespoons brown sugar
     1 ½ tsp salt

How to Make:

     Cook the coconut, spices, galangal, lemongrass, and bay leaf, stirring until blended.
     Add water and sugar, and cook until browned coconut.
     Enter the cooking oil, reduce heat. Cook, stirring frequently until the flavors to infuse.

Sources: http://panginan.blogspot.com/2008/07/nasi-jinggo-bali.html

Cooking Recipe Roast Chicken Palace

ingredients:

     1 / 2 whole chicken, cut into 2 parts
     Second knuckle of ginger, crushed
     2 bay leaves
     750 L of hot water
     150 g tomatoes, roughly chopped
     1 tablespoon brown sugar, comb
     3 tablespoons cooking oil
     Salt, pepper & non MSG broth to taste



Crush seasonings rough:

     5 grains of red onion
     3 cloves garlic
     5 pcs red chilli

How to Make:

     Heat oil, add seasonings Crush, chicken, ginger & bay leaf, stir & cook until the chicken changes color
     Add hot water, stir until boiling, add the tomatoes, brown sugar & salt, pepper, stir in flavoring non msg & cook over medium heat until the sauce is almost dry & chicken is tender.
     Prepare coals, roast chicken while the remainder was given back and forth & somewhat dry seasoning and serve

Sources: http://bumburesepmasakan.blogspot.com